Ground Beef Enchiladas are the ultimate comfort food that takes me right back to cozy family dinners. Each bite is like a warm, cheesy hug wrapped in a soft tortilla, all covered in rich enchilada sauce. This dish has been a staple in my kitchen for years, and there’s never a time when it doesn’t hit the spot. Whether it’s a weeknight dinner or a special gathering, these enchiladas are always a hit!
What’s in Ground Beef Enchiladas?
- Ground Beef: The star of the show! Lean ground beef gives these enchiladas a savory base with just the right amount of richness without being too greasy.
- Onion and Garlic: These aromatics create a savory depth of flavor that makes the filling extra delicious.
- Enchilada Sauce: Red or green, you can’t go wrong with a tangy enchilada sauce to bring everything together. It’s the heart of the dish!
- Black Beans: While optional, they’re a fantastic addition for extra protein and texture.
- Corn: Sweet corn adds a burst of freshness and a slight crunch that contrasts beautifully with the creamy cheese and sauce.
- Cheese: A mix of cheddar and Monterey Jack provides the melty, gooey perfection that enchiladas are known for.
- Corn Tortillas: These are the perfect wraps for the filling—soft, chewy, and the perfect vessel for all that goodness!
- Green Onions: As a garnish, they add a nice pop of freshness and color to top off the dish.
- Spices: Chili powder, cumin, salt, and pepper bring that warm, slightly spicy kick to the beef filling.
- Olive Oil: A drizzle for sautéing the onions and garlic, adding flavor without the extra fuss.
Is Ground Beef Enchiladas Good for You?
These enchiladas are hearty and filling, packed with protein from the ground beef, black beans, and corn. The sweet corn and black beans also add fiber, which is great for digestion. While the cheese is a bit indulgent, it’s what makes these enchiladas so irresistible! To make them lighter, you can always swap the beef for lean ground turkey or even add extra veggies like zucchini or bell peppers.
Ingredients:
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce (red or green)
- 1 can (15 oz) black beans, drained and rinsed (optional)
- 1 cup corn (fresh or frozen, optional)
- 2 cups shredded cheese (cheddar and/or Monterey Jack)
- 8-10 corn tortillas
- 2 green onions, sliced (for garnish)
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Olive oil for cooking
How to Make Ground Beef Enchiladas:
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish with olive oil.
- Sauté the chopped onion and minced garlic in a skillet over medium heat until the onion is soft and translucent.
- Cook the ground beef in the skillet, breaking it up as it cooks. Once browned, drain excess fat if necessary.
- Add the chili powder, cumin, salt, and pepper to the beef mixture. Stir in black beans and corn (if using), then remove from heat.
- Spread a little enchilada sauce in the bottom of the baking dish to prevent sticking.
- Assemble the enchiladas by placing a spoonful of the beef mixture in each tortilla, topping with cheese, and rolling them up tightly. Arrange them seam-side down in the baking dish.
- Top with the remaining enchilada sauce and sprinkle with the remaining cheese.
- Cover with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.
- Garnish with sliced green onions before serving.
Creative Twist on a Classic:
Feel free to experiment with your enchilada fillings! You can add sautéed veggies like bell peppers, zucchini, or even some spicy jalapeños for extra heat. Want more cheese? Load up on it! Pair your enchiladas with sour cream, guacamole, or a simple salad for a fresh contrast to the richness of the dish.
I hope this recipe brings as much comfort to your home as it does to mine. It’s easy to make, versatile, and so satisfying. I can’t wait to hear how it turns out for you and what fun twists you add. Enjoy!